These chili crisp deviled eggs are creamy, savory, and naturally low carb and keto-friendly. The yolks get mashed with mayo, chili crisp, rice vinegar, and salt, then topped with sesame seeds and green onion for big, bold, Asian-inspired flavors!
If you have a jar of chili crisp in your fridge, you already know how this goes. You add it to one thing, then another, and suddenly it’s going on everything.
I’m on a whole chili crisp journey right now, you guys. Everything I add it to gets me even more hooked. My Asian cucumber salad has been an obsession for well over a year now, and these eggs are the newest thing I can’t stop making.
There’s just something about that savory, unique flavor that I can’t get enough of. It takes a classic deviled egg somewhere totally new without making it any more complicated.
My one rule for chili crisp? It has to be this particular brand. I’ve tried others and I just don’t like them at all. If you’re using a different brand, that’s totally fine, but you may need to tweak the amounts a little (more on that below). And if you’ve tried other brands of chili crisp and didn’t like it, go ahead and give this one a try!
3 Reasons You’ll Love This Recipe
- One jar does the heavy lifting. Chili crisp brings savory flavor, a little heat, and some crunch all at once, so the filling only needs a few other ingredients.
- They have a kick without being too spicy. As written, you get a nice warmth most people can handle, and it’s easy to add more chili crisp if you love heat.
- They’re a fun twist on a party classic. Set these out next to the usual deviled egg platter and they’ll stand out in the best way.
How I Boil Eggs for Deviled Eggs
I make my hard boiled eggs in the Instant Pot using the 5-5-5 method. It’s my go-to because it’s so hands-off, and the eggs peel easily.
Here’s how it works:
- Add 1 cup of water to the Instant Pot and place the eggs in the water.
- Cook on high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick release the rest.
- Move the eggs to an ice bath for 5 minutes, then peel.
Just keep in mind the Instant Pot takes a few minutes to come up to pressure before that first 5 minutes starts counting down.
Don’t have an Instant Pot? Over on my air fryer site, I’ve got a full guide to hard boiled eggs in the air fryer that works great too.
Ingredients, Swaps & Tips
Eggs: Six eggs make 12 deviled egg halves. This recipe doubles easily if you’re feeding a crowd.
Mayonnaise: Use your favorite full-fat mayo. Some brands sneak in sugar, so give the label a quick look. Avocado oil mayo should work just the same. Personally, I’m a Kraft Mayo girl.
Chili crisp: This is the star, so the brand matters. Every chili crisp has a different level of heat, salt, and oil, which is why I recommend starting with the amount in the recipe and adjusting from there. It’s also worth checking the label for added sugar, since carbs can vary a bit between brands. This one is my fav.
Rice vinegar: Make sure you grab plain (unseasoned) rice vinegar. Seasoned rice vinegar has added sugar. I haven’t tested other vinegars here, but apple cider vinegar is probably the closest swap.
Toppings: Sesame seeds and thinly sliced green onion add color and freshness. For extra crunch and heat, you can spoon a little more chili crisp on top right before serving.
Make it pretty: For a neater look, spoon the filling into a zip-top bag, snip off one corner, and pipe it into the whites.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Halve the eggs and pop the yolks out into a mixing bowl.
Add the remaining ingredients to the yolks and mash it all together with a fork until smooth.
Spoon the filling into the egg whites.
Sprinkle sesame seeds and green onion over the top.
Helpful Tip!
Storage
- Fridge life: Store covered in the fridge for up to 2 days. They’re best the day you make them, since the green onion softens over time.
- Make-ahead: Boil and peel the eggs and mix the filling up to a day ahead. Store the whites and filling separately, then fill and garnish right before serving.
- Party tip: Don’t leave deviled eggs out for more than 2 hours. Set the platter over a tray of ice if they’ll be out for a while.
More Deviled Egg Recipes to Try
- Buffalo Chicken Deviled Eggs
- Everything Bagel Deviled Eggs
- Horseradish Deviled Eggs
- Smoked Salmon Deviled Eggs
- Avocado Deviled Eggs
Looking for even more ideas? I’ve rounded up 27 keto deviled egg recipes for every occasion.
Chili Crisp Deviled Eggs
Would you like to save this recipe?
Enter your email and we’ll send it straight to your inbox so you can come back to it anytime!
By submitting you agree to receive this recipe and occasional emails. Unsubscribe anytime.
Ingredients
- 6 large hard boiled eggs
- ¼ cup mayonnaise
- 1 tablespoon chili crisp see notes
- 1 teaspoon rice vinegar
- ½ teaspoon salt
- Sesame seeds and green onion for garnish
Instructions
- Slice the boiled eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a plate.
- Add the mayonnaise, chili crisp, rice vinegar, and salt to the bowl with the egg yolks and use a fork to mash the mixture together until it’s smooth and creamy. Taste and season with additional salt, if needed, keeping in mind that the egg whites are fairly bland.
- Spoon the filling into the egg whites.
- Sprinkle with sesame seeds and thinly sliced green onion before serving.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Leave a Review